This recipe is the secret recipe from Canada – Christmas Schmoo Torte Recipe. So, if you are looking for what to bake today or for the Christmas the solution is …
Hello from your favorite food blog, 5 star cookies. How are you? Can you believe it is already October?
My post today is one of my favorite torte I ever made. And not to many people know about it…Why and why? Why?
I already asked that question. And Universe is working on the solution. Until then I will keep making and repeating this recipe until you discover and share this golden joy of the recipe.
So, to learn more about this recipe, check the title called…
Description of Christmas Schmoo Torte Recipe
This torte is the Canada best recipe. Or to be more specific it is Manitoba regional iconic cake. Packed with pecans, heavy cream and caramel sauce. Can be illegal if borders for cake exist.
I made this torte many, many times.One of them went into this post Shmoo Torte – a gooey torte with a mysterious past (Winnipeg). So, now you are wondering why I am doing it again?
Well, my original recipe was for 9 inch cake pan and I was not on diet.
Now, I am but I am not about to give up on tortes, cakes or desserts. So, I was thinking to make a smaller version of my favorite cake, Shmoo Torte.
Smaller version got another letter so it is now, Schmoo torte. Did I confuse you? Of course I did. But it is not my fault.
The name is what is so confusing. It can be Schmoo or Shmoo. Because of that the Universe is taking so much time to make it viral. But with the help of God, Dr. Google and you my sweet baking nation it is the time to share this recipe. With the whole sweet world. From Europe to China to USA this recipe is the recipe that MUST be made.
Because we need something to unify us and this is it. The torte from Canada called Schmoo Torte or Shmoo. Who cares?
The recipe is the same. Delicious Canadian layer cake with whipped cream filling and homemade caramel sauce.
Do you need more? Of course you do. You need shopping list and it is below…
SHOPPING LIST
- eggs
- sugar
- flour (all purpose, unbleached)
- pecan
- heavy cream
- cream of tartar
- baking powder
- pure vanilla extract
- Whip It (optional)
- butter (unsalted)
- brown sugar
EQUIPMENT NEEDED
-your favorite mixer (I like to use KitchenAid)
-mixing bowl
-6 inch baking pan (2 of them)
ACTION TIME
Making Christmas Schmoo Torte Recipe-Canada Best
Ingredients
3 egg whites + 1/4 cup sugar
3 egg yolks + 1/4 cup sugar
1/8 tsp cream of tartar
1/2 tsp vanilla extract
1/4 cup AP flour
1/2 tsp baking powder
1/2 cup chopped pecans
Filling
2 1/2 cups whipping cream
3 TBSP icing sugar
1 Whip It (optional)
Caramel Sauce
1 cup whipping cream
1/4 cup butter
1 cup brown sugar
INSTRUCTIONS FOR SCHMOO TORTE
Preheat oven to 325 F.
Line two of 6 inch cake pans with parchment paper. Set aside.
Separate egg whites from yolks.
In bowl number 1 beat egg whites until almost stiff.
Add 1/8 tsp of cream of tartar and very gradually add 1/4 cup of sugar.
Mix well.
In a bowl number 2 beat 3 egg yolks until light. Add 1/4 cup sugar and vanilla.
Mix all ingredients well. (for about 3 minutes).
Now fold egg whites into yolk mixture.
Sift 1/8 cup flour and 1/2 tsp baking powder.
Use a spatula to mix flour into eggs mixture.
Be sure that no streaks of flour remain.
Now sift another 1/8 cup of flour.
Mix again using a spatula.
Fold in 1/2 cup chopped pecans.
Pour batter into prepared pans.
Bake for about 27 min or until a toothpick inserted in the center comes out clean.
Remove from oven and cool it.
Making Filling and Assembly
For the filling whip the cream, Whip It (if using) with icing sugar.
Place bottom cake layer and add half of the whip cream filling.
Top with remaining layer.
Use remaining whipped cream to cover the top and side of cake.
Decorate with pecans and caramel sauce.
Chill for at last 6 hours or overnight.
Now, let’s make a sauce.
How to make CARAMEL SAUCE
1 cup whip cream
1/4 cup butter
1 cup brown sugar.
Bring 1/2 cup of whip cream and 1/4 cup of butter to boil.
Add 1 cup brown sugar and 1/2 cup whip cream.
Return to boil.
Reduce heat and boil for about 5 minutes.
Remove from heat and cool.
HOW TO SERVE IT?
Check the image below…keep going and enjoy.
Quick Note
Eggs – use large, organic eggs (Farmers market or your local store)
Heavy Cream – I used 35%
Pecans – I bought the pecans from the Costco. (the best price)
WHIP IT – Dr. Oetker product which is the cream stabilizer.
FINAL NOTE for Christmas Schmoo Torte Recipe
Yes, this is the most amazing caramel pecan schmoo torte.
The perfect impressive dessert.
So, if you are looking for what to bake today or for the Christmas the solution is here.
Also, got this message on Pinterest: Love it! ❤️ Going to make again for sure (check the link)
Print the recipe and ENJOY.
Final Grade: A+++
Other Recipes from CANADA
Maple Carrot Cheese Cake – O Canada
The Best Butter Tart Cookies – O Canada
Eat-More Peanut Butter Pie – Canada Soul
Poutine Recipe No 1 from Canada (Real Mess)
Eat-More Bars-O Sweet Chocolate Canada
Nanaimo Bars Cookies (Number #1 Happiness)
Easy Mini Pie Crust or Butter Tart Shells
Original Nanaimo Bars – A Canadian Tradition
Empire Cookies – Build your dream and share
PRINTING THE RECIPE
If you want to print this amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Christmas Schmoo Torte Recipe-Canada Best
Delicious Canadian layer cake packed with pecans, heavy cream and homemade caramel sauce.
The best torte recipe.
Ingredients
- 3 egg whites + 1/4 cup sugar
- 3 egg yolks + 1/4 cup sugar
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/4 cup AP flour
- 1/2 tsp baking powder
- 1/2 cup chopped pecans
Filling
- 2 1/2 cups whipping cream
- 3 TBSP icing sugar
- 1 Whip It (optional)
Caramel Sauce
- 1 cup whipping cream
- 1/4 cup butter
- 1 cup brown sugar
Instructions
Preheat oven to 325 F.
Line two of 6 inch cake pans with parchment paper. Set aside.
For the next step you will need 2 mixing bowls:
In bowl number 1 beat egg whites until almost stiff.
Add 1/8 tsp of cream of tartar and very gradually add 1/4 cup of sugar.
Mix well.
In a bowl number 2 beat 3 egg yolks until light. Add 1/4 cup sugar and vanilla.
Mix all ingredients well. (for about 3 minutes).
Now fold egg whites into yolk mixture.
Sift 1/8 cup flour and 1/2 tsp baking powder.
Use a spatula to mix flour into eggs mixture.
Be sure that no streaks of flour remain.
Now sift another 1/8 cup of flour.
Mix again using a spatula.
Fold in 1/2 cup chopped pecans.
Pour batter into prepared pans.
Bake for about 27 min or until a toothpick inserted in the center comes out clean.
Remove from oven and cool it.
Making Filling and Assembly
For the filling whip the cream, Whip It (if using) with icing sugar.
Place bottom cake layer and add half of the whip cream filling.
Top with remaining layer.
Use remaining whipped cream to cover the top and side of cake.
Decorate with pecans and caramel sauce.
Chill for at last 6 hours or overnight.
Now, let’s make a sauce.
How to make CARAMEL SAUCE
1 cup whip cream
1/4 cup butter
1 cup brown sugar.
Bring 1/2 cup of whip cream and 1/4 cup of butter to boil.
Add 1 cup brown sugar and 1/2 cup whip cream.
Return to boil.
Reduce heat and boil for about 5 minutes.
Remove from heat and cool.
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